Southern Peach Cobbler Made Easy and Delicious
An easy and delicious recipe for classic Southern Peach Cobbler with a crisp, buttery topping and a sweet peach filling. Serve warm with ice cream for a delightful dessert.
Equipment
- 9x13 inch baking pan
- separate bowl
Ingredients
Peach Filling
- 2 cans (29 oz each) canned peaches in heavy syrup use juice from 1 can, peaches from both
- ¼ cup granulated sugar
- 5 tbsp melted unsalted butter
- 2 ½ tsp lemon juice
- 2 tsp vanilla extract
- ⅛ tsp salt
Topping
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- 1 tsp cinnamon
- 1 pinch nutmeg
- ½ tsp salt
- 1 cup melted unsalted butter
Instructions
- Preheat your oven to 400°F (200°C).
- In a 9x13 inch baking pan, combine peaches from one can with its syrup. Drain the second can of peaches, reserving only the peaches and discarding the syrup, then add them to the pan.
- Add 5 tbsp melted butter, 1/8 tsp salt, 2 1/2 tsp lemon juice, 1/4 cup sugar, and 2 tsp vanilla extract to the peaches and mix well.
- In a separate bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, 1 tsp cinnamon, 1 pinch nutmeg, and 1/2 tsp salt.
- Evenly sprinkle the dry flour mixture over the peach filling and gently smooth the top without pressing it into the peaches.
- Drizzle the remaining 1 cup of melted butter over the flour topping.
- Bake at 400°F for 15 minutes.
- Reduce the oven temperature to 375°F.
- Continue baking for another 25-45 minutes, or until the topping is golden brown and crisp. The total baking time should be 40-60 minutes.
- Allow the cobbler to cool for about an hour before serving to let the crust set.
Notes
For a variation, use approximately 6 cups of fresh sliced peaches; blanch them in boiling water for 20-30 seconds to easily remove the skin. Adjust sugar based on the sweetness of your peaches. When smoothing the flour topping, pat gently and avoid pushing it into the peaches. Let the cobbler cool for about an hour before serving for the best texture.